The DRBU Shojin Culinary Arts Certificate Program is a one-year comprehensive, immersive training in plant-based cuisine rooted in the time-honored philosophy of Shojin Ryori—Japanese temple cooking. Blending culinary discipline with spiritual mindfulness, this program invites students into a transformative journey through seasonal, sustainable, and ethical food practices.
法界佛教大學精進料理認證課程是為期一年，全面且沉浸式的素食料理研習課程，源於日本佛寺歷史悠久的精進料理之道。課程結合廚藝訓練與正念養成，讓學員透過季節性、永續性與慈悲的烹飪法則，進行味蕾的變革之旅。
Rooted in Zen Buddhist philosophy, Shojin cooking is a plant-based culinary practice that embodies harmony between nourishment and mindfulness. This tradition intentionally avoids pungent plants such as garlic, onions, and leeks, believed to cloud spiritual clarity. Instead, it draws its flavors from the essence of fresh, seasonal, and locally sourced ingredients.
源自佛教禪宗，精進料理是一種以植物為主的烹飪方式，講求滋養（營養攝取）與心靈（料理者與食用者的正念）的調和。其傳統是不使用大蒜、洋蔥和韭菜等五辛植物，以避免干擾修行者的清明之心。取而代之，以新鮮、當季和在地食材入菜，烹調出清淡且深具滋味的菜餚。
Program Length
Two semesters (1 year)
Format
In-Person, Full Time
課程時間 兩學期（共一年）
上課形式 現場上課，全天制
This is a non-credit certificate designed for personal and professional development. Please submit your application by June 20, 2025.
If you have any questions, please contact us at [email protected]
Or visit us at https://www.drbu.edu/academics/certificate-programs/certificate-in-culinary-arts/
本課程為非學分證書課程，旨在促進個人與專業成長，意者請於2025年6月20日前報名。
歡迎造訪我們的網站：https://www.drbu.edu/academics/certificate-programs/certificate-in-culinary-arts/
如有疑問，請電郵至：[email protected] ♦